INSTAPOT CHICKEN W/CRANBERRIES AND PEARS

 2 pounds boneless skinless chicken thighs 

2 Bosc pears, peeled and sliced

1 shallot chopped

2/3 C chicken broth

1/2 C dried cranberries

2 T balsamic vinegar

2 T butter

1/2 t dried dill

1/2 t salt

1/2 t pepper

DIRECTIONS

Melt butter on sauté setting

Season chicken with salt & pepper

Brown chicken on both sides in small batches. Remove from pot once browned. 

Add pear and shallots to pot. Stirring until shallots are softened. 

Add vinegar, cranberries and dill.

Once vinegar is bubbling, add broth and stir.

Return chicken back to pot . Lock seal lid.

Press manual adjust time to 15 minutes.

When done cooking quick release the pressure.

Stir and serve.

Jan’s Leftover Rice Pudding

 INGREDIENTS

2 C leftover white rice

3 C milk (any milk)

Small pinch of salt

1/2 C of raisins

1 t vanilla

1/2 t cinnamon

Dash of nutmeg

DIRECTIONS

Combine cooked rice, milk, sugar and salt in a medium sauce pan. Bring to a boil, then lower the heat to a simmer and stir in vanilla and raisins. Cook until just about all of the milk is absorbed (20 - 45 minutes depending on how absorbent your rice is). Stir in cinnamon and nutmeg. Serve warm or chilled.

SOUTHWESTERN GIIDNES IN THE CROCK-pot

 INGREDIENTS

3-4 boneless chicken breasts or thighs

1/2 pkg taco seasoning or 2 heaping Tablespoons

1 C salsa 

1 can corn, drained

1 can black beans, drained and rinsed

1 8 oz pkg cream cheese

DIRECTIONS

Place frozen chicken breasts in crock-pot and sprinkle taco seasoning. Cook on high for 2-3 hours or until chicken falls apart. Shred and add, shred. Add salsa, corn, beans and cream cheese. Cook on low for another 30 minutes to an hour to melt cheese. 

IDEAS

wrap in tortillas, use as quesadillas, stuff tortillas for enchiladas, eat with chips, over rice, top with tomatoes, sour cream, cheese, lettuce , etc for salad, good as dip.

Slow or Pressurer Cooker Mexican Beef

 Use this beef for enchiladas, tostadas, nachos, salad, baked potato, anything you can think of for some added protein. 

INGREDIENTS

2-3 lbs of boneless chuck or sirloin

2 C low-sodium beef broth

2 T apple cider vinegar

1 C salsa

1 t cumin

1 t chili powder

1t onion powder

1t garlic powder

1 t salt 

1/2 t pepper  

2  large diced onion

2 T cornstarch

ENCHILADAS

10 - 6-7 inch flour or corn tortillas

1 C shredded sharp cheddar cheese

Fresh cilantro

INSRUCTIONS

Slow Cooke - place beef, and whisk together broth, vinegar, spices and salt and pepper and add to crock pot. Cover the slow cooker and cook on low for 8 to 10 hrs, or until beef is tender and shreds easily.

pressure Cooker - 6 qt. Add beef and whisked together broth, vinegar, and other ingredients and pour over beef and secure the lid. Cook for 60 minutes and release naturally for 15 minutes. 

Put beef roast in a 9 x 13” pan and shred. Put liquid in pan and bring to a boil. Then make a slurry of add 2-3 T of cold water w/cornstarch, whisk together and add to boiling liquid and cook until thickened.

Pour 1/2 C sauce in with the beef and toss.

Bake enchiladas at 350 for 20-30 minutes.

The beef is freezable and so are the assembled enchaladas.

Homemade Alfredo Sauce -- best ever

4 servings

Ingredients

½ cup butter

1 pint heavy whipping cream 

4 ounces cream cheese

½ teaspoon minced garlic

1 teaspoon garlic powder

1 teaspoon italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated parmesan cheese

Instructions

• In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  
  
• Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
  
• Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Spaghetti Sauce Recipe for a Crowd

 Serves 20

Ingredients

1 1/2 T olive oil

1 1/2 C finely diced yellow onion 

4 cloves garlic,  minced

1 C dry white wine

3 T Tomato Paste

2  28oz cans of crushed tomatoes

1 15 oz cans of tomato sauce

2 28 oz cans petite diced tomatoes w/juice

1 T sugar or 2 T brown sugar

2 T dried oregano

2 T dried basil

2 T dried parsley 

1 t dried thyme

a pinch of red pepper flakes

2 bay leaves

salt and pepper to taste

Instructions

• Heat oil in a large, deep pan over medium heat. Add onion and cook, stirring frequently, for 4-5 minutes or until translucent. Add garlic and continue to cook, stirring, for one minute or until fragrant. Add white wine and bring to a boil to cook off the alcohol. 
• Add tomato paste and cook, stirring constantly, until it coats all the onions (about 1 minute). 
• Add crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaves. 
• Stir to combine. Bring to a simmer and simmer, partially covered, for at least an hour or up to three hours. Stir occasionally. Make sure the sauce isn’t sticking to the bottom of the pan. Adjust heat if necessary.
• Carefully remove bay leaf and stir in basil, and parsley until butter is melted.
• Taste, season with salt and pepper, and serve.
• Add italian seasoned cooked ground beef to make a Bolognese sauce or meatballs.
• Freezes well